Sauté the aromatics: Heat ¼ cup of olive oil in a large skillet over high heat, swirling the pan to fully coat the base. Once the oil shimmers, add the 4 sliced garlic cloves and ½ sliced chili pepper. Give them a quick stir, immediately lower the heat to medium, and cook for about 30 seconds. Watch closely to make sure the garlic does not burn.

Fry the eggs: Delicately crack the 5 eggs one by one into a small ramekin and gently slide them into the hot garlic and oil mixture. Let them cook for 2 to 3 minutes until the edges turn slightly crispy and lacy, and the whites are fully set while the yolks remain runny.

Break the yolks and season: Lower the heat to low. Use the back of a spoon to gently break and spread the egg yolks in a circular motion to flatten them (leave them whole if you prefer traditional sunny-side-up eggs). Season with salt to taste and randomly drizzle the diluted sumac over the top. Have your serving plates ready, as the eggs finish cooking very quickly.

Serve: Use a spatula to separate the eggs and transfer them to a plate. Serve immediately alongside tomato wedges, fresh cucumber slices, olives, and warm Lebanese bread. They are also incredible served over toasted white bread, on top of avocado toast, or layered into breakfast burgers! Enjoy!